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Maddur Vada Recipe


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Maddur Vada Recipe Recipe, Sooji sukhi sabji, How To Make Maddur Vada Recipe Recipe

Maddur Vade is a very popular snack and unique to the state of Karnataka. It tastes extremely good even when you eat without chutney.

Maddur Vada is a traditional snack preparation typically larger in size than a normal vada, it’s flat, crispy (to the point of breaking and soft inside) and does not have a hole in the center. This vada is unique to the state of Karnataka, especially availabl... Read More..

About Recipe

Rawa vepudu, Ravai varuval, Sooji Bhaja

How to make Maddur vada Recipe

(67 ratings)
20 reviews so far
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Maddur vada Recipe
Author : Vahchef
Main Ingredient : Maida flour
Servings : 4 persons
Published date : December 28, 2018

Ingredients used in Maddur vada Recipe
• Green chilly (finely chopped) - 2 numbers.
• Ginger (finely chopped) - 1/2 tea spoon.
• Onion (finely chopped) - 1 number.
• Ghee - 1 tablespoon.
• Semolina (sooji) - 1/2 cup.
• Rice flour - 1/2 cup.
• All purpose flour - 1 cup.
• Curry leaves(chopped) - 1 tablespoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Asafoetida/hing - 1 pinch.
• Salt - to taste.
• Oil - to fry.
  • In a bowl add all purpose flour, rice flour, semolina, ghee, crumble it.
  • In this add chopped onions, chopped ginger, chopped green chilly, chopped curry leaves, chopped coriander, asafoetida, salt, water, mix it like a stiff dough, let it rest for 15 minutes.
  • Then divide the dough into equal portions, make a ball and flatten it on a plastic sheet.
  • Drop 4 to 5 vadas in hot oil and deep fry until golden brown both sides on a medium flame keep turning the vada in intervals.

Serve this hot with coconut chutney or any pickle.

Cooking with images Rawa bhaji, Semolina , Rawa palya


Maddur Vada is a traditional snack preparation typically larger in size than a normal vada, it’s flat, crispy (to the point of breaking and soft inside) and does not have a hole in the center. This vada is unique to the state of Karnataka, especially available in the town of Maddur, Mandva district from where this vada derives its name. This has a very different taste from the other vadas and is an instant vada that can be made in just 15 minutes to treat your palate and delight your family and friends.

Maddur vada is a type of onion vadai but unique in taste. This vada is made of all-purpose flour, rice flour and semolina which are mixed together with a spoon of ghee and added with some finely chopped onions, spiced with green chillies, flavoured with ginger, curry leaves, coriander leaves and hing. All ingredients are mixed well to make soft dough. A small amount of dough is taken, made into shape of patty and deep fried in oil until golden in colour.

Maddur vada is widely sold on Mysore Bangalore train and bus routes. This vada is extremely flavourful, has a nice crispiness on the outer side and softness when you take a bite. Hot vadas are truly enticing and when eaten, one would ask for more. They are perfect and stomach filling to be eaten at breakfast or snack time. It taste well with coconut chutney or any pickle of your choice.

Vada Vada is a very popular savoury deep fried fritter type of snack from Southern India. It can be called by various names such as wada, vade, vadai or bara. The vadas vary in shape and size and are often disc shaped about 5 to 8 cm across. They are made from dal, lentil, gram flour or potato. Vada is a typical street food in the Indian subcontinent and Srilanka.

They are also prepared at most homes especially during some festivals or functions. Vada or vadai originated in Tamilnadu and has spread in popularity throughout the globe. Vada is typically served with main course along with idli, dosa or pongal accompanied with a variety of mouth-watering and delectable chutneys and sambar. Vadas are preferably eaten freshly fried while still hot as they will be crispy and crunchy. Traditionally, Vada is mainly of two types – Paruppu vada made from chana dal and the second known as Ulundu vada made from urad dal.

Paruppu vada is circular in shape and slightly flat while the Ulundu vada is wheel shaped with a hole in the middle. Other popular types of Vadas There are a variety of vadas that we can prepare. Every vada has a unique and distinct taste, is very delectable and filling. Some of the popular types of Vadas from southern India are Masala vada, Medu vada, Ragi vada, Sabudana vada, Green gram vada, Mirchi vada while Dahi vaha is a trendy and classic dish from the north Indian cuisine. Vada could be either made plain or flavoured with spices and fresh herbs to enhance the taste and make it appetizing.

How to make Maddur Vada:


All-purpose flour                  -           1 cup

Rice flour                               -           ½ cup

Semolina (Sooji)                  -           ½ cup

Coriander                              -           1 bunch

Curry leaves                         -           2 springs

Ghee                                      -           1 tbsp

Ginger, chopped                  -           ¼ tsp

Green chillies                       -           3 nos

Hing                                       -           pinch

Onion, chopped                   -           1 no

Salt                                         -           to taste


Take a bowl and add all-purpose flour, rice flour, semolina, ghee and mix well to crumbling texture. Add chopped onions, ginger, green chillies, curry leaves, coriander leaves, salt, hing and little water. Mix all ingredients well to make stiff dough. Let it rest for 15 minutes. Divide the dough into equal portions and make into ball shape and flatten it on a plastic sheet.

Heat oil in a kadai and when it becomes hot, drop 4 to 5 vadas in oil and deep fry until crisp and golden brown. Fry on both side in a medium flame. Keep turning the vadas in regular intervals. Serve hot with coconut chutney or any pickle. Maddur vada is an exceptional snack, very appetizing and yummy. Do try it once and for sure you will keep making it many more times.

Watch and enjoy the making of Maddur vada:


Comments & Reviews


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Recent comments

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stormylook64 Posted on Mon Jul 01 2013

Dont you have to put coconut pieces in it?

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Sidra Tanoli Posted on Mon Jul 01 2013

hi chef. I just want to know if I don't have rice flour what else I can use or is there any substitute.thanks

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jkesar13 Posted on Mon Jul 01 2013

I'm so gonna try that n post the pic too

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Nikhil Kashyap Posted on Tue Jul 02 2013

I am from maddur and i enjoy this almost everyday. Thanks chef for introducing this recipe to the world.

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Janel Dusembaeva Posted on Thu Jul 11 2013

Im from kazahstan I need to try it

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Santosh Munusamy Posted on Tue Jul 16 2013

I tried this now, it looks good but it's like rubber or elastic while eating it hot, what do u think is the problem chef, I have added all ingredient exactly how you mentioned.. I'm not sure if this is going to remain elastic even once it tur

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VahChef Posted on Wed Jul 17 2013

you have kneaded the dough too much

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M.A.Bhaskar Achar Posted on Sat Jul 20 2013

Maddur is a place in Karnataka on the way to Mysore from Bangalore where authentic Maddur vada can be tasted.

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sema rai Posted on Sun Jul 28 2013

i will try this one

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kalyantr7 Posted on Thu Aug 08 2013

The vade of Mysore

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Eshu Shivakumar Posted on Fri Aug 16 2013

chef you forgot one main ingredient.. peanuts!! its a must!

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Ume Salma Posted on Mon May 26 2014

very good explaination?

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